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Dessert

Blanched Almonds

Almonds are boiled, skins removed, rinsed in cold water, then dried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Blanched Almonds

Ingredients

Directions

Blanch the almonds

  1. Place the almonds in a pot of water and bring to a boil.

  2. Drain the almonds and rub off the skins.

Finish

  1. Submerge the almonds in cold water to keep them white.

  2. Dry the almonds thoroughly.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Almonds
Boiling loosens the skins so they slip off, leaving the almond flesh pale and ready to use.

The step that matters

Dry the almonds thoroughly. Any water left on the almonds can dilute or promote spoilage in later use, so they need to be fully dried before storing or cooking with them.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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